10 Best Martha Stewart Christmas Breakfast Recipes

Christmas morning breakfast is one of the most magical meals of the year. It’s a time to slow down, open presents, and enjoy something truly delicious with the people you love. But with all the holiday chaos, the last thing you need is to be stuck in the kitchen while everyone else is having fun.

That’s why we’ve rounded up the best Martha Stewart Christmas breakfast recipes that strike the perfect balance between impressive and manageable. From make-ahead casseroles that let you sleep in, to sweet treats that smell like pure holiday joy, this list has something for every tradition. Whether you prefer a savory start or have a sweet tooth, these recipes will help you start your holiday with a warm, homemade celebration.

1. Make-Ahead Breakfast Bake

This savory casserole is a Christmas morning lifesaver because you can assemble the entire dish the night before. Packed with spinach, gruyère cheese, and Canadian bacon, it puffs up into a golden, custardy delight that feeds a crowd with zero morning stress.

Ingredients

• The Base: 3 tbsp unsalted butter (plus more for the dish), 8 cups cubed Italian bread (about a 1-pound loaf).
• The Filling: 6 oz Canadian bacon (cut into 1/2-inch pieces), 1 small onion (finely chopped), 1 minced garlic clove, 1 lb baby spinach.
• The Custard: 9 large eggs, 3 cups whole milk, 1/2 tsp ground nutmeg, salt and pepper to taste, 6 oz grated Gruyère cheese (about 1 1/2 cups).

Instructions

1. Butter a 3-quart baking dish. In a skillet, melt 2 tablespoons of butter over medium-high heat. Add the Canadian bacon, onion, and garlic, cooking until the onion softens (about 2 minutes).
2. Add the spinach gradually and cook until just wilted, then season with salt and pepper.
3. In a medium bowl, whisk together the eggs, milk, nutmeg, salt, and pepper.
4. Scatter half the bread cubes in the baking dish. Top with half the spinach mixture and half the cheese. Repeat with the remaining bread, spinach, and cheese.
5. Pour the egg mixture over the top and gently press the bread down to submerge it. Cover and refrigerate for at least 2 hours or overnight.
6. Preheat the oven to 400°F (200°C). Uncover the dish and bake for 45 to 50 minutes until golden brown and set. Let cool for 5 minutes before serving.

With the main savory dish in the oven, you might want something sweet and fun for the kids to pull apart.

2. Cinnamon-Sugar Pull-Apart Bread

Also known as “Monkey Bread,” this sticky, sweet treat is fun to eat and perfect for sharing. It’s essentially balls of dough rolled in cinnamon sugar and baked together until they form a caramelized, gooey masterpiece that pulls apart easily.

Ingredients

• The Dough: 1 3/4 pounds prepared yeast dough (homemade or store-bought), cut into 1/2-inch pieces and rolled into balls.
• The Coating: 1/2 cup (1 stick) unsalted butter (melted), 3/4 cup packed light-brown sugar mixed with 2 tsp ground cinnamon.
• The Pan: Extra melted butter for greasing the pan.

Instructions

1. Generously grease a 10-inch Bundt pan with melted butter. Sprinkle 2 tablespoons of the cinnamon-sugar mixture into the bottom of the pan.
2. Dip each dough ball into the melted butter, then roll it in the remaining cinnamon-sugar mixture to coat.
3. Place the coated balls into the prepared pan. Cover with plastic wrap and let stand in a warm place until the dough has doubled in bulk (about 1 hour).
4. Preheat the oven to 350°F (175°C). Bake for 30 to 35 minutes until golden and puffy.
5. Remove from the oven and let cool in the pan for 15 minutes. Invert onto a serving plate and let cool for 20 minutes more before pulling apart to serve.

If you prefer a crispy, savory side that pairs perfectly with eggs or smoked salmon, this next recipe is a classic choice.

3. Grated Potato Pancakes (Latkes)

These crispy potato pancakes are a holiday staple that offers a satisfying crunch on the outside and a tender interior. They are simple to make and pair beautifully with sour cream, applesauce, or even a dollop of caviar for a festive touch.

Ingredients

• The Potatoes: 2 large Idaho potatoes (about 1 1/4 lbs), peeled and grated on the large holes of a box grater.
• The Seasoning: Coarse salt and freshly ground black pepper to taste.
• The Cooking Fat: 2 tsp canola oil (plus more as needed).

Instructions

1. Place the grated potatoes in a clean kitchen towel and squeeze tightly to remove as much moisture as possible.
2. Heat a 10-inch nonstick skillet over medium-high heat and add 1 teaspoon of oil.
3. When the oil is very hot, add the grated potatoes. Season with salt and pepper.
4. Use a spatula to press the potatoes into a flat, round shape. Reduce heat to medium and cook until the bottom is nicely browned, about 5 to 7 minutes.
5. Flip the pancake, adding the remaining teaspoon of oil around the edges. Cook until the second side is golden brown and crisp, another 5 to 7 minutes.
6. Transfer to a cutting board, cut into wedges, and serve immediately.

For a dramatic presentation that requires surprisingly little effort, try this puffed oven pancake.

4. Classic Dutch Baby with Lemon and Sugar

A Dutch Baby is a cross between a pancake, a popover, and a soufflé that puffs up impressively in the oven. It’s a showstopper when brought to the table in a cast-iron skillet, dusted simply with powdered sugar and fresh lemon juice.

Ingredients

• The Batter: 3 large eggs (room temperature), 3/4 cup whole milk (room temperature), 1/2 cup all-purpose flour, 2 tbsp sugar, 1/2 tsp vanilla extract, pinch of salt.
• The Pan: 3 tbsp unsalted butter (room temperature).
• The Toppings: Confectioners’ sugar for dusting, fresh lemon wedges, and optionally maple syrup or fruit.

Instructions

1. Preheat your oven to 425°F (220°C) with a 10-inch cast-iron skillet inside on the center rack.
2. In a blender, purée the eggs until pale and frothy (about 1 minute). Add the flour, milk, vanilla, sugar, and salt. Blend until smooth (about 30 seconds).
3. Carefully remove the hot skillet from the oven and add the butter. Swirl it until it melts and sizzles.
4. Immediately pour the batter into the center of the skillet and return it to the oven.
5. Bake for 18 to 22 minutes until the pancake is puffed high and golden brown. Serve immediately with a dusting of sugar and a squeeze of lemon.

If your family prefers a traditional stack of flapjacks, this recipe is the gold standard for fluffiness.

5. Best Buttermilk Pancakes

These are the quintessential Sunday morning pancakes—thick, fluffy, and slightly tangy thanks to the buttermilk. They are incredibly reliable and far superior to anything you can get from a box mix.

Ingredients

• Dry Mix: 2 cups all-purpose flour, 2 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt, 3 tbsp sugar.
• Wet Mix: 2 large eggs, 3 cups buttermilk, 4 tbsp unsalted butter (melted), plus extra for the griddle.

Instructions

1. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
2. In a separate bowl, whisk the eggs, buttermilk, and melted butter.
3. Pour the wet ingredients into the dry mixture. Whisk gently just until combined; the batter should still be lumpy. Do not overmix.
4. Heat a griddle or skillet over medium-high heat and brush with butter.
5. Pour about 1/3 cup of batter for each pancake. Cook until bubbles appear on the surface and pop (about 2-3 minutes). Flip and cook until golden on the bottom (1-2 minutes more).

For those who love a bit of crunch with their breakfast, these waffles are famous for staying crisp.

6. Crisp and Airy Waffles

The secret to these waffles is their simple batter that yields a light, airy interior and a satisfyingly crisp exterior. They are perfect for holding pools of maple syrup and melted butter.

Ingredients

• Dry Ingredients: 1 cup all-purpose flour (spooned and leveled), 2 tbsp sugar, 1 tsp baking powder, 1/4 tsp salt.
• Wet Ingredients: 1 cup milk, 2 large eggs, 4 tbsp (1/2 stick) unsalted butter (melted and cooled).

Instructions

1. Preheat your waffle iron according to the manufacturer’s instructions.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a small bowl, whisk the milk and eggs together. Pour this over the flour mixture and whisk gently to combine.
4. Gently whisk in the melted butter.
5. Pour batter onto the hot iron (amount depends on your machine) and cook until deep brown and crisp. Serve warm.

If you’re looking for an elegant vegetarian main dish, this quiche is rich, flavorful, and beautiful.

7. Shallot and Mushroom Quiche

This quiche features a rich custard filled with earthy mushrooms and sweet, caramelized shallots. It uses a fontina cheese which melts beautifully, making it a sophisticated addition to any holiday brunch table.

Ingredients

• The Crust: 1 single-crust pie dough (homemade or store-bought), rolled into a 12-inch round.
• The Filling: 1 tbsp unsalted butter, 2 cups thinly sliced shallots, 3/4 lb mushrooms (thinly sliced and sautéed), 1 cup grated Fontina cheese (4 oz).
• The Custard: 6 large eggs, 3/4 cup heavy cream, salt and pepper.

Instructions

1. Preheat oven to 375°F (190°C). Fit the dough into a 9-inch pie plate, crimp the edges, and blind bake with pie weights for 20 minutes. Remove weights.
2. Meanwhile, melt butter in a skillet over medium-high heat. Add shallots, salt, and pepper, and cook until golden (8-10 minutes).
3. In a medium bowl, whisk together the eggs, cream, 1/2 tsp salt, and 1/4 tsp pepper.
4. Stir in the cooked shallots, sautéed mushrooms, and Fontina cheese.
5. Pour the mixture into the pre-baked crust. Bake until the center is just set, about 40 to 45 minutes. Let cool slightly before slicing.

No Southern-style breakfast is complete without a basket of warm, flaky biscuits.

8. Flaky Buttermilk Biscuits

These biscuits are tender, buttery, and rise high in the oven to create perfect flaky layers. They are wonderful on their own with jam or served alongside savory eggs and bacon.

Ingredients

• The Dry Mix: 4 cups all-purpose flour, 1 tbsp plus 1 tsp baking powder, 1 tsp baking soda, 1 tsp salt, 1 tsp sugar.
• The Fats & Liquid: 1 cup (2 sticks) unsalted butter (cold and cut into small pieces), 1 3/4 cups buttermilk (plus more for brushing).

Instructions

1. Preheat oven to 375°F (190°C). In a large bowl, whisk together the dry ingredients.
2. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized clumps.
3. Stir in the buttermilk until the dough just comes together. Do not overmix.
4. Turn the dough onto a floured surface and gently pat into a round about 1 inch thick. Cut out biscuits using a 2 1/4-inch cutter.
5. Place on a baking sheet, brush tops with buttermilk, and bake for 18 to 20 minutes until golden brown.

For a fruity, tea-time inspired treat that balances tart and sweet flavors, try these scones.

9. Cranberry-Orange Scones

These scones are crumbly yet moist, bursting with tart cranberries and fragrant orange zest. A sprinkle of sugar on top before baking gives them a delightful crunchy crust.

Ingredients

• The Base: 2 cups all-purpose flour, 5 tbsp sugar (plus extra for topping), 1 tbsp baking powder, 1/2 tsp salt, zest of 1 orange.
• The Wet Mix: 6 tbsp chilled unsalted butter (cubed), 2/3 cup half-and-half (plus more for brushing), 1/2 cup halved fresh or frozen cranberries.

Instructions

1. Preheat oven to 425°F (220°C). Whisk together flour, sugar, baking powder, salt, and orange zest.
2. Cut in the cold butter until the mixture looks like coarse crumbs.
3. Stir in the half-and-half until just moistened, then gently fold in the cranberries.
4. Pat the dough into a 1-inch thick round on a floured surface. Cut into 8 wedges and place on a baking sheet.
5. Brush tops with extra half-and-half and sprinkle with sugar. Bake for 12 to 15 minutes until golden brown.

Finally, for the ultimate holiday indulgence, these swirled buns are like cinnamon rolls but even better.

10. Sugar Buns (Cinnamon Swirl)

These sugar buns are made from a rich yeast dough, rolled up with plenty of cinnamon and sugar, and baked in a muffin tin to keep their beautiful shape. They are brushed with butter and rolled in even more sugar after baking for a sparkling finish.

Ingredients

• The Filling & Coating: 1 cup sugar mixed with 1 1/2 tsp ground cinnamon and 1/4 tsp salt.
• The Dough: 1 3/4 pounds yeast dough (rolled into an 18×10-inch rectangle).
• The Butter: 1/2 cup (1 stick) unsalted butter (divided: 2 tbsp for brushing dough, 6 tbsp melted for finishing), plus more for the pan.

Instructions

1. Generously butter a 12-cup muffin tin.
2. Brush the rolled-out dough rectangle with 2 tablespoons of softened butter. Sprinkle with one-third of the cinnamon-sugar mixture.
3. Roll the dough tightly into a log and cut crosswise into 12 pieces (about 1 1/2 inches each). Place each piece into a muffin cup. Cover and let rise for 45-60 minutes until doubled.
4. Preheat oven to 350°F (175°C). Bake the buns for 22 to 24 minutes until golden and puffed.
5. Melt the remaining 6 tablespoons of butter. Remove buns from the tin, brush generously with the melted butter, and roll them in the remaining cinnamon-sugar mixture. Serve warm.

We hope these recipes bring a little extra warmth and joy to your Christmas morning. Whether you make the night-before casserole or whip up fresh waffles, the most important thing is sharing the meal with family. Merry Christmas and happy cooking!